1/4 Cup Raw Cashews
1 Cup hot water
2 Tbsp + 1tsp tapioca starch
1 Tbsp olive oil
1 small clove minced garlic
3/4 tsp sea salt
1 tsp fresh lemon juice
1) Soak cashews for several hours
2) Drain cashews
3) Add all ingredients into a blender
4) Blend ingredients until completely smooth
5) Pour into saucepan. Cook on medium heat stirring constantly
6) Once mixture starts to look like it’s curdling, reduce heat
7) Continue stirring for several minutes
8) Once cheese becomes a cohesive, slightly stretchy mass, you’re done.
note: Tapioca starch can be substituted for half the amount of corn starch. ie: This recipe would require 1 Tbsp and 1/2 tsp cornstarch. Cornstarch will not create as stretchy a cheese though.